Category Archives: Cooking
Wise chefs from the east give us a tip
Two singles and a double – that’s how many word-plays there are in the title of this post. I just … can’t resist … the temptation; I probably should apologise, or blush. So, let me talk sensibly for a while. … Continue reading
mwlpc.org.au
Welcome to the home page of the Mount Waverley Lemon Preservation Co-operative. Our humble organisation is dedicated to the preservation of lemons, all lemons, irrespective of variety, colour, size or shape. All fresh lemons, that is. Members of the MWLPC … Continue reading
Cheap(ish fish)thrills
For more than two decades, Atlantic Salmon have been grown in controlled environments off the coast of Tasmania. For a few years, the retail price of the salmon was quite high but, as production volumes grew, the price gradually fell … Continue reading
In-digest: week-and-a-bit ending 2 August 2015
Thai, French, Italian, English, Filipino, Chinese, Euro-Turkish-Indian crossover and au naturel – we have prepared and eaten dishes from all of these cuisines over the last week or so, with varying degrees of success and enjoyment. The variability of the … Continue reading
Mushroom & leek soup
As a child, the only edible mushrooms I knew about came buttered and stewed, in a tin, and were eaten as a side dish with a grilled piece of steak. Sad but true! Even as an adult, cooking mostly vegetarian … Continue reading
Crepes, Susan?
The title-pun of this post is in honour of my most enduring – some might say longest-suffering – friend. She lives more than three hours away by plane. Which is a pity, because, if she lived nearby, I’m sure she … Continue reading
Pig on a roller-coaster
We rarely cook pork without using spices to add piquant notes which complement the sweet and savoury qualities of good quality pork. I have previously written about two of the ways we do this – here and here. In this … Continue reading
Garlic, herbs & lemon: all very veal-friendly
There are at least ten veal dishes in our cooking repertoire; this one is the seventh to appear in a blog post. We first made this dish in 2012, the year we bought a whole calf and took the opportunity … Continue reading
French onion soup: a winter’s tale
French onion soup is a dish that is very appealing during winter – rich, thick and served piping hot – but its virtues find less favour in warm weather. In our home, it is made alternately with pea and ham … Continue reading
Crazy for apple pudel
I don’t know what it’s like in other parts of the world but, here in Melbourne, there is a craze for owning a dog that is a poodle crossbreed. A large part of the appeal is the coat, which doesn’t … Continue reading
Rick and Maggie's food and travel adventures 